Pure Homemade Ghee (Clarified Butter)

Ghee is a digestive. It helps to improve absorption and assimilation. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic.

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Pure Homemade Ghee (Clarified Butter)

Votes: 1
Rating: 5
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Prep Time

00:30minutes

Cook Time

00:00minutes

Servings

Prep Time

00:30minutes

Cook Time

00:00minutes

Servings

Votes: 1
Rating: 5
You:

Rate this recipe!

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Ingredients

Unsalted Butter (organic)

Steps

Step 1

To make ghee, use Unsalted Butter (organic) .

Step 2

Place the butter in a pan and let it melt and simmer on the lowest possible heat.

Step 3

At first, it will sputter and make a lot of noise, the butter will look thick and cloudy, and foam will appear on the top.

Step 4

During the first five minutes, stir the liquid occasionally to encourage the water content to evaporate.

Step 5

Then allow the liquid to continue simmering for 35-40 minutes.

Step 6

Slowly, milk fat particles will sink to the bottom, the foam will diminish on top and the pure butter oil will become clear.

Step 7

The moment the sputtering stops, and the sediment on the bottom of the pan starts to turn golden or light brown, remove the pan from the heat, and let it cool down.

Step 8

Finally, strain the liquid through a very fine sieve or muslin into a clean canning jar; being careful not to allow any of the sediment on the bottom of the pan to enter the jar (the sediment will cause the ghee to turn rancid).

Step 9

Do not place the top on the jar until totally cooled down.

Step 10

Use ghee for cooking (it does not burn as quickly as butter does) or add a teaspoon to your cooked food.

Step 11

You do not need to store ghee in the refrigerator as it does not go rancid. It will keep for months if you do not contaminate it by getting in contact with food particles or water.